Two summers ago, I studied abroad in Florence, Italy, and got to taste and cook some of the best food I have ever had in my life.
The first dessert we ate while in Italy was a creamy, pudding-like sweat treat, otherwise known as panna cotta. I had never had panna cotta before, but I read about it i ... More >>
Branch Water Tavern
510 Shepherd Drive
This is Part 2 of a three-part chef chat series. Read Part 1 here and Part 3 in this same space on Friday.
Yesterday, we chatted with Chef David Grossman about the beginnings of his rise to chef-dom. Today, he explains t ... More >>
When it comes to pairing wine with food, we live by two maxims at our house.
1. If it grows with it, it goes with it. (Motto attributed to the great New York restaurateur Danny Meyer.)
Look to traditional pairings as rules-of-thumb.
For example, the inhabitants of the western coast of France famo ... More >>